Large dried lima beans are a good base for this simple dish. When cooked, the beans have a rich, almost meaty taste to them and enough heft to make this a main-course salad.
Be sure to reserve some of the bean cooking liquid to make the dressing. With just a small amount of broth and good-quality olive oil, it’s lower in fat than some vinaigrettes and dressings.
The steamed carrots and Swiss chard give the salad a nice fall appearance, and it can be made a few hours ahead and kept at room temperature, covered, until ready to serve.